Experience the best of hospitality with Canada’s most diverse restaurant & events company
Toronto, ON, Canada
Founded in 1993 by Peter Oliver and Michael Bonacini, Oliver & Bonacini Hospitality is now recognized as one of Canada’s leading restaurant and event groups. With locations in Toronto, Montreal, Saskatoon, Calgary and beyond, O&B’s diverse portfolio currently includes a collection of unique and innovative restaurants, event spaces, a bakery, and several strategic partnerships. O&B’s restaurants include à la carte dining, quick service, catering, group dining and special events. The company’s private dining and events division, Oliver & Bonacini Events and Catering, manages a number of large-scale event venues, including Arcadian, The Carlu, and the Toronto Region Board of Trade, among others. Oliver & Bonacini credits its success to the development of a strong corporate culture, where excellence of food quality and service are valued above all else. With even further expansion ahead, Oliver & Bonacini’s standards of food and service excellence remain the main focus of the company’s vision.
On-site · Toronto
The cook is responsible for daily food preparation, following recipes, and maintaining cleanliness in the event space according to company standards. They must also assist with inventory, food storage, and adhere to strict safety and hygiene guidelines.
On-site · Toronto
The dishwasher is responsible for cleaning and organizing all dishes, glassware, and kitchen equipment while maintaining the sanitation of the dish area. They also assist with receiving supplies and performing general maintenance tasks like sweeping and garbage removal.
On-site · Toronto
Perform daily food preparation and cooking according to restaurant standards and recipes. Maintain strict cleanliness, sanitation, and food safety guidelines throughout the service.
On-site · Toronto
The Jr. Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring high standards of food quality. They also lead and mentor team members, manage inventory, and facilitate effective communication between the kitchen and front-of-house staff.
On-site · Toronto
The Sous Chef will actively oversee daily kitchen operations, ensuring consistency, quality, and cleanliness while leading the team by example. They are responsible for managing inventory, supporting staff development, and fostering an inclusive and professional kitchen culture.
On-site · Toronto
The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, cleanliness, and consistency. They are responsible for managing inventory, leading the culinary team, and supporting staff development through training and coaching.
On-site · Toronto
The Sous Chef will oversee daily kitchen operations, ensuring high standards of quality, consistency, and cleanliness while leading the culinary team. They are responsible for managing inventory, training staff, and fostering a positive, professional kitchen culture.
On-site · Toronto
The line cook is responsible for daily food preparation, following recipes, and maintaining portion control according to restaurant standards. They must also ensure cleanliness of prep areas and equipment while strictly adhering to food safety and sanitation guidelines.
On-site · Toronto
The Senior Line Cook leads their station in a high-volume, fine-dining environment while mentoring junior staff and ensuring consistent food quality. They are responsible for precise recipe execution, maintaining sanitation standards, and managing prep lists for exclusive events and daily service.
On-site · Toronto
The server/bartender is responsible for delivering exceptional food and beverage service while maintaining the cleanliness and organization of the restaurant. They must guide guests through menu items, manage orders accurately via the POS system, and work collaboratively with the team to ensure a memorable dining experience.
On-site · Toronto
The Jr. Sous Chef is responsible for monitoring daily kitchen operations, maintaining cleanliness, and ensuring high standards of food quality. They also lead the team, manage inventory, and provide coaching and performance management to junior staff.
On-site · Toronto
The bartender is responsible for creating a positive guest experience by preparing beverages efficiently and maintaining high service standards. They also manage bar inventory, stock products, and communicate effectively with team members and guests.
On-site · Toronto
The cook is responsible for daily food preparation according to company standards and maintaining station duties while adhering to safety and sanitation guidelines. They must also assist with inventory management and provide guidance to junior staff in a high-pressure event environment.
On-site · Toronto
The dishwasher is responsible for cleaning and sanitizing all dishes, glassware, and kitchen equipment while maintaining the organization of the dish area. They also assist with general maintenance tasks such as sweeping, mopping, and garbage removal to ensure a clean environment.
On-site · Toronto
Event servers are responsible for the setup, execution, and breakdown of event spaces while providing professional food and beverage service. They must maintain high standards of cleanliness, monitor food quality, and ensure a positive guest experience throughout the event.
On-site · Toronto
The cook is responsible for daily food preparation, maintaining kitchen cleanliness, and executing event menus according to company standards. They must also assist with inventory management, food storage, and strict adherence to safety and hygiene guidelines.
On-site · Toronto
The Server Assistant supports the front-of-house team by maintaining table cleanliness, ensuring proper mise en place, and assisting with food running. They are responsible for monitoring food quality and communicating effectively with servers and hosts to ensure a positive guest experience.
On-site · Calgary
The Key Employee supports the management team by overseeing daily floor operations, ensuring high service standards, and managing guest experiences. They are responsible for opening and closing procedures, staff training, and maintaining a professional, high-energy environment.
On-site · Toronto
The server is responsible for delivering exceptional service and creating a positive guest experience throughout corporate and social events. They must maintain knowledge of food and beverage offerings, manage POS transactions, and ensure service areas remain clean and organized.
On-site · Calgary
The Key Employee supports the management team with daily restaurant operations, including floor leadership, guest relations, and staff training. They are responsible for opening and closing procedures, maintaining service standards, and ensuring efficient workflow during shifts.
